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Nancy's Kitchen http://www.nancys-kitchen.com ================================================= Email Address for Replies and Requests Please send all email for replies and requests to [EMAIL PROTECTED] AOL Members If you are trying to access the links in this newsletter and they do not work, please go to the online archive of the newsletter at http://groups.yahoo.com/group/nancys_kitchen/ This newsletter will be sent out weekly. For those wishing a quick answer to their messages please use our recipe message board. The message board is an excellent resource for recipes, tips and tricks for cooking and food related topics. http://www.recipe-message-board.com/recipes/ ============================================ Nature Flavors (They have a great line of Splenda and Low Carb products as well as many great teas ). They now have a chocolate syrup made with Stevia. http://www.naturesflavors.com/product_info.php?ref=3 <A HREF="http://www.naturesflavors.com/product_info.php? ref=3">Naturesflavors.com</A> ============================================ How to Subscribe - If you have a friend that wants to subscribe, the link to subscribe the link to do so is in the top right side of the page http://www.nancys-kitchen.com ============================================ There is a search feature on the newsletter archives on YahooGroups. The link is http://groups.yahoo.com/group/nancys_kitchen/ ============================================= Thought for the Day The true measure of life is not its duration but its donation. ============================================== This is for momma from Colorado. She wanted recipes using left-over cornbread. I know this recipe sounds a bit strange because everyone I serve it to tells me so. However; I have never had anyone tell me after they ate it that they didn't like it! Marsha along the Mississippi KENTUCKY CORNBREAD SALAD 5 cups cubed cornbread or 6 cornbread muffins crumbled 3 cups diced fresh tomatoes 1 cup diced sweet onion 1 cup diced green pepper 1 pound bacon cooked and crumbled 1/4 cup sweet pickle relish 1 cup mayonnaise or miracle whip 1/4 cup sweet pickle juice shredded Parmesan cheese Place cornbread cubes or crumbles in a large salad bowl. Combine tomatoes, onion, green pepper, bacon and relish; add to cornbread. Combine mayonnaise and pickle juice; mix well. Pour over vegetables and cornbread. Toss gently. Sprinkle with cheese. Chill until ready to serve. Serves: 10 to 12 ============================================== I've rejoined after a long holiday. Bought a place in Florida and love it. Will be there 6 months of the year. Does any one have a recipe for candied peel and also marmalade. thanks so very much.. Clarence Canada ============================================= For Momma Rempp with leftover cornbread, I don't know how large your recipe is, but if you cut everything in half that usually works. We use our leftovers (planned overs) as cereal. Break it up into a bowl, add sugar and milk. Excellent! HTH, Marge =========================================== for: Anna Welander, Uppsala, Sweden with the Bisquick, Bisquick freezes very well. I would put it into a little waxed paper package or bag and freeze it until I got more, then just add it to the new batch. Marge =========================================== Hi In reply to Betty who wanted to know if eggs with a use by date of April 1st could still be used. They should still be fine. What most people aren't aware of is that most eggs are 6 months old or so when they hit the shelves on the store. Everything is required to have a "use by", "sell by" or some sort of expiration date on them. For the most part, this is just a guideline. If you are concerned that the egg might not be good, break it in something before you drop it in what ever you were going to use it for. Most "store bought eggs" have a taste that is different from farm fresh eggs anyway, but I don't believe I have ever gotten an egg from the store that was bad, no matter how long past the "date" it may have been. This also explains why there is never a problem with peeling a hard cooked egg that came from the store. They are already old. Hope this answers your question. Barb in Kansas ============================================ Here are 2 I recipes I have for bisquick substitute. I haven't tried either one of. Hope this helps. Sonja Make Your Own Bisquick Mix 8-1/2 cups flour 1 Tablespoon baking powder 1 Tablespoon salt 2 teaspoons cream of tartar 1 teaspoon baking soda 1 1/2 cup instant nonfat dry-milk 2-1/4 cups vegetable shortening Sift together all dry ingredients into a large bowl. Blend well. With pastry blender, cut in shortening. Mixture should resemble corn meal in texture. Put in large airtight container. Label. Date clearly - should be used in 10 to 12 weeks. Store in cool, dry place. Makes about 13 cups of quick mix. Can be used in any recipe that calls for Bisquick. 8 cups flour 1-1/4 cup nonfat dry milk 1/4 cup baking powder 1 Tbsp. salt 2 cups solid vegetable shortening In a large bowl, combine flour, milk, baking powder, and salt. With a pastry blender or two knives, cut in shortening until the mixture looks like coarse cornmeal and the shortening is evenly distributed. Store in tightly closed covered container in a dark, cool place. Use in place of 'Bisquick' in any recipe. ============================================= This reply is for (Susie Indy ).the on the Banana Cream Cheese Cake.I made it using a white cake mix. You could use any another if you want. Jay ============================================= The way I learned to clean burned on pans was to put soapy water in it, bring it to a boil, and stir with a wooden spoon, much like you would stir while de-glazing a pan when making sauces and gravies loosening the stuff on the bottom of the pan. I taught it to a couple local medics and now a couple of the EMS Crews use this trick, and they burn a lot! E ================================================ Mexican Pizza 1 box (about 8 ounces), corn muffin mix 1/4 cup all-purpose flour 2 tablespoons chili powder 1 egg 3 tablespoons milk 1 can (about 16 ounces) refried beans 1 can (about 15 ounces) chili without beans 2 cups shredded Monterey jack or cheddar cheese Optional toppings: olives, chopped onion and/or peppers, corn, salsa, chopped cilantro Preheat oven to 400 degrees. Grease a 9-by-13-inch baking pan. In a bowl, stir together the muffin mix, flour and chili powder. Beat in the egg and milk. Pat into the prepared pan with floured hands. Spread the refried beans, then the chili, over the crust. Sprinkle with cheese. Add optional toppings if desired. Bake for 15 to 20 minutes, until cheese is melted and crust is firm. Remove from oven and let stand 5 minutes before cutting into squares. Makes 12 servings. E ================================================ Below is a recipe using leftover cornbread requested by Momma Rempp. Squash Dressing 2 c. cooked crook neck squash 1 c. onion chopped (or amt. of your choice) 1/2 stick melted oleo 2 c. crumbled cornbread 1 can condensed cream of chicken soup I put in sage to taste as in real dressing. If you wish, instead of sage, add hot sauce. Cook and drain squash. Add all other ingredients and mix well. Bake at 400 degrees for 30-40 min or until gold on top. I think this is delicious and hope that you enjoy it as well. Barbara Gray ================================================= Hi Nancy , I have a easy cream cheese cup cake recipe Take a muffin tin fill it with the paper's in the bottom of the paper put in oreo cookie or vanilla wafer--mix--- 2 (8oz.) of cream cheese room temp. 2 eggs 1 cup sugar 1 tsp. vanilla Mix all together pour over oreo cookie .bake till golden brown. Cool top with chocolate frosting or cherry pie filling what ever you like. Another hint Recycle your veggie cans wash and dry completely, spray with vegetable spray completely and use them to bake banana and pumpkin bread. Makes nice round bread that can be sliced. Barb ================================================== In regards to the small bit of Bisquick, yes I use it all the time to make gravy. If it's closer than the flour sack, Bisquick it is. In fact I sometimes think I like it better. We split leftover corn bread and toast it in the toaster or if it seems crumbly, in the toaster over. In fact I make sure there left overs just for that. Yummy with butter. In regards to eggs past the date on the carton. I've found that the colder the storage the longer the storage. I don't use any eggs no matter what the date stamped on the carton unless I test them myself. I don't know how they were handled before they get to me. I put every egg I use in cold water. If it sinks, I use it. If it floats, out it goes. I've tossed eggs that I've had for only a day or so and used eggs I've had for a month if they pass the test. Is Rebecca looking for "Butternut" candy bars or "Butterfingers" candy bars? Butter fingers are still available, especially at Easter time, Halloween and Valentines day. I've had good luck with the microwaved noodles warming trick too for family dinners I assumed the request would be for a large quantity of noodles which would take a some time in the microwave. Vivien ================================================ Just to say I'm glad you and Siggy are enjoying your new home. I appreciated your bit about getting your exercise in WalMart; I do pretty much the same thing. My arthritis sometimes makes walking difficult, and leaning on the cart helps. However, can't get up much speed because everyone who comes to that store brings Mr. Damn, Mrs. Damn, and the whole Damn family (as my father used to say). Haven't done much 'normal' cooking for the last couple of months because I've been on the South Beach Diet. Have lost about 20 lbs, and am feeling much more energetic than I used to. Good luck in your new home, and tell Siggy "Hi Cat" for me. Jean Lockwood ================================================== For the lady in Colorado who wanted to know what to do with leftover cornbread u can freeze it if u make too much. Then when u want to use just pop it in the microwave for a minute excellent too. LuvBud =================================================== Thanks to Pam for the brownie recipe! It was exactly what I was looking for! Stephanie ===================================== I live in Northwest Indiana where we have a gourmet food shop called Butterfingers. I'd like to see if anyone could come up with some of their way of making things! They make an excellent ham salad where they have baked ham cut in sort of julienne slivers, along with swiss cheese in julienne, celery chopped, halved red grapes, and I suppose some mayo. Also, their chicken salad is the best! If anyone could come up with something, we'd sure be happy. Thanks everyone. Anna ===================================== For Pat in Alabama. I got this cole slaw recipe from my grandmother so I know it is very old. 1 tbls. cornstarch 1 tsp dry mustard 2 tbls butter 1 egg 1/3 c white vinegar 3/4 c milk 1/3 c sugar In saucepan, mix dry ingredients and gradually add liquids. Cook over low heat, stir constantly until thickened. Pour over shredded cabbage and add salt and pepper to taste. Hope this works for you. Anne ===================================== Years ago I had a recipe for German Potato Salad that used sliced raw potatoes (as one would use for Potatoes Au Gratin) with vinegar, sugar, bacon etc. This was baked and served as a casserole. Would anyone have that recipe. I had mine for about 55 years, and am unable to locate it. I found one that was a crock pot recipe, but I wanted one that is baked. I would greatly appreciate it if you or anyone of your faithful cooks can help me find this, Nancy. I tried the internet but to no avail. Thank you one and all for all the good tips and recipes I have gleaned from this newsletter. Sylvia ====================================== Hi Nancy............ First of all I just have to tell you that you have the greatest newsletter out in the cyberworld. I know you spend a lot of time on it, and I want you to know you're appreciated. Many years ago in Detroit a Polish bakery baked layer cakes with a thin cookie crust. The cake layers (I think there were four - 2 layers sliced in half) were each glazed with a different flavored jam. I wonder if anyone out there is familiar with the cookie crust. Could it be a very thin shortbread? Would it be baked separately or was the cake batter poured over the cookie batter? Is there someone from long-ago Detroit that may recall this cake? Thanks so much, Nancy, for the time you devote to your readers. Have a wonderful weekend. Roz ========================= Hi Mary Jo. I made a cake similar to the one you described . The recipe came from a home economics teacher who has the best recipes ever! I layered the bottom of a 13 X 9 with ice cream sandwiches. If they don't quite fit, just cut them to size. Put a layer of whipping cream all over that. She used chocolate whipped cream, I used regular. Then, put another layer of ice creqam sandwiches on top of that. Top with another layer of whipped cream. I decorated it with maraschino cherries. I bet it would taste great with the canned cherries. Put in freezer for at least a couple of hours. It looks like you fussed, but you didn't! Betsy in Tucson ========================= Sounds crazy but when I have had an overabundance of eggs, I freeze them ! Never had a bad egg yet :o) Let them thaw at room temp. Theo in Indiana ========================== Hi Nancy, I used to be a member of your email about 4 years ago. I went through some personal stuff (divorce, relocation) and I just found your link in my favorites again. Your site has come a LONG way and it is awesome. Congrats! I already signed up for the mail list again. Keep up the great work! Dana Here's my question , I'm not sure if you usually send those out in email like before: Hi Nancy, We're taking our kids on a camping trip this summer. We'll have access to a microwave and fridge (cabin), but I'd still like to make some cool camping recipes over the fire. This will be only our second time and I don't know much except for Smores and Banana Boats. Thank you! WJ =========================== I am a Gas Station Junk Food Junkie and if Rebecca from Al goes to one of those gas stations that have snacks in them she should be able to find her Butterfingers! I use to get them while we were traveling and send them to my daughter but now most of the larger gas stations have them. If you can't find them let me know and I will send you some! ~~ Judith from NC ========================== Momma Rempp asked for suggestions to use her leftover Cornbread. Here is a Great one that women from NC make alot, especially for Potluck suppers. This is a large recipe but you can make one/half of it and put it in a 8x8 pan or bowl.~~ Judith from NC Cornbread Salad 6 C. Cornbread, Crumbled 2 Cans Luck's Pinto Beans 1 C. diced Onion 1 C. diced Bell Pepper or Pickled Banana Pepper 2 C. Diced Tomatoes 2 lb. Crumbled Bacon 3 C. Mayonnaise 1 C. Sweet Pickle Juice or juice from Pickled Banana Peppers Crumble Cornbread (not to fine). Layer first 6 ingredients as listed in a 9 x 13-inch casserole dish. Mix the Mayonnaise and pickle juice together and spread on top. Toss lightly, but do not stir. =========================== Please if anyone has an old recipe for apple butter, I would truly appreciate one. I remember my Mom making it when we were kids, but of course we are always too busy to sit down and get the recipes from them and don't realize until it's too late. Please I need some home made apple butter, and don't forget your Mom. Deb in Texas =========================== I am Sue from South Africa and wondered if any one had the recipe for a Bar One Chocolate Cake. It is very dark and covered in chocolate and very moist and delicious. M =========================== Hi Nancy, Its Brenda here in Florida I am still looking for a recipe I think its called Mallow pie or something like that the pan was lined with crushed graham crackers and there was maraschino cherries in it and pineapple I believe and some more stuff but I don't remember what all else was in it this was back in the late 50's and early 60's when I was in grade school. If any one could help me please. Thanks I really like your newsletter. There's a lot good recipes in it. Thanks Brenda in Florida ============================ Nancy, This is a question for Linda in PA about her recipe. Where is the wine used? This is for Kat for the Beans and Greens. This is my mother-in-law's (101 years old) true Italian recipe and it is delicious. 6 cloves of garlic crushed 2-15 oz cans white beans (cannelloni) 2 15 oz cans chicken broth 1 head escarole 1/2 cup white wine Salt and pepper Saut� garlic in olive oil on med heat (do not burn). When you smell the aroma of the garlic; add chicken broth. Bring to a simmer and add beans. Cook for about 10 minutes and add chopped escarole. Once wilted add 1/4 to 1/2 parmesan or Romano cheese. Very easy and delicious. Linda in PA =========================== Mother's Day Ecards http://www.free-greetingcards.co.uk/ =========================== I hope someone can help me. I went to a potluck dinner the other night and someone brought ham that was shredded with crushed pineapple and I don't know what else. It was quite sweet and very yummy. TIA, Sue from UT. Sue ========================== Hi, I love your site. I am hunting for a cheese ball recipe. I know the ingredients but not the amounts. It has cream cheese, instant vanilla pudding, and a can of crushed pineapple. Shape, chill. and then roll in nuts..... Thanks in advance for your help, Virginia =========================== I just love this list. It has great recipes and it is so nice that the wonderful people respond to requests for missing recipes. Well, I have a request and it is for a sausage/noodle/tomato soup/and corn recipe my Mother made for us. This was back in the '50's. I think it used the brown and serve sausages but I may be mistaken. If anyone has a recipe for something like this I would be very appreciative. And again Nancy, great job!!! Lynn ============================ In reply to Andrea Lewis's problem of getting her son to eat his green vegetables, here's a trick I used. Grind your green beans in the blender and mix them in your meat loaf. No one will know they are there and even makes the meat loaf more moist. Sandy in Ohio ============================ Nancy I love this newsletter. Keep up the good work. I have sent this one in before but I saw a request again for the Chili Con Queso dip and am writing it again. the recipe was gotten by a friend from a Mexican restaurant and it tastes as close a any I have tried. Chili Con Queso (White Cheese Dip) 1 1/2 - 2 pounds White American cheese, grated 1 to 1 1/2 cup Milk 1 to 2 cans (4.5 oz.) chopped green chiles (Old El Paso is what I use) Warm the milk until bubbles start to form around the edge on the pot. Add the cheese a little at a time and stir until melted, continue until all the cheese is used. Add the green chilies and stir well. Serve with Hard taco shells or tortilla chips. Yummy!!! Donna ============================== Hi Nancy, I get your newsletter every week and I love it. I hope I am sending this to the right address for the newsletter. I have a recipe for some soup that I just loved to eat when we were in Okinawa Japan. The restaurant gave me the recipe unfortunately it is to make a vat full. Do you or anyone in the newsletter know how to convert it down to just make a regular pot size? I really would love to make this soup I just dont know how to cut it down. Please let me know and I will be happy to send the recipe. I know you would have plenty of readers that would like this soup also. Thanks so much, Tammy Oceanside CA =============================== Have a great day Nancy Nancy Rogers , PO Box 98441, Lubbock, TX 79499 Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/nancys_kitchen/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
